Home-made mozzarella: why should I try it?
Cheese is one of the most popular foods that all of us love! It is popular everywhere in the world and each country has its own trends in cheesemaking. Today we will focus on one of the most popular Italian cheeses — mozzarella. Although it is widespread, and we can buy it in nearly every shop across Europe and the whole world, it is also possible to produce it at home. The entire procedure takes roughly 30 minutes and the cheese always tastes delicious! Discover why should you try to make mozzarella at home and what ingredients and utensils are needed in order to form a perfect cheese ball!
Types of mozzarella
Mozzarella is an Italian cheese originating from southern Italy. It is traditionally made from Italian buffalo’s milk and usually sold in two basic forms: soaked in brine or whey. The cheese owes its popularity to products such as pizza, lasagne or caprese salad. Mozzarella can also differ in terms of milk and several variants are available on the market. The most popular of them are part-skim cheese made of cow’s milk and traditional mozzarella di bufala campana. There are also some mozzarella variants based on sheep’s and goat’s milk.
Milk for mozzarella
Although mozzarella originates from Italy, it is now one of the most recognizable types of cheese on the international market. It is a basic ingredient of caprese salad, many types of pasta, lasagne and of course pizza! The secret of preparing mozzarella lies in milk. While choosing one, be sure it is not ultra-pasteurized. If you have access to fresh farm milk, don’t hesitate and go for it. If you want your home-made cheese to be wet and flavourful, avoid low-fat milk.
Ingredients and equipment
Once you have bought milk for your home-made mozzarella, don’t forget to prepare citric acid, rennet and table salt. Prepare some kitchen utensils such as knife, spoon, bowl, colander, cheesecloth and a food thermometer. Firstly, prepare 1/4 teaspoon of liquid rennet and then mix 3.7L of milk with 1 1/4 teaspoon of citric acid. Next, heat milk to 32°C and add rennet. Cut curd into cubes and heat again to 40°C then remove whey. Knead curd and until it looks like an actual mozzarella ball. Now you are ready to eat !
Remember that there are various numbers of mozzarella recipes over the internet, choose one that suits you the most!
We hope that we have managed to convince you that preparing home-made mozzarella is easy, cost-effective and rewarding. Remember that special equipment and quality products are the key to success!